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Storing Soups and Sauces In A Commercial Kitchen

Storing food appropriately in a commercial kitchen is imperative to reducing the risk of food poisoning. Apprentice chefs will be shown throughout their apprenticeship where to store certain food to ensure its longevity and to minimise risk, this includes soups and sauces.

There are numerous soups and sauces and specific sauces and soups required to be stored in a designated area dependent on its ingredients, liquidity and or consistency.

Cold emulsion sauces (a mixture of two liquids that would ordinarily not mix), for example, are to be stored in covered containers and placed in the cold room; however they are not to be frozen as oil-based products do not freeze well. In addition, before placing in the cold room, garnishes must be strained out of the sauce to ensure proper storage.

For soup storage, when you are producing large quantities of soup in a commercial kitchen, it is important before storing in the fridge or freezer to separate the soup into smaller portions. For example, 20 litres of soup should be separated into four smaller non-absorbent covered containers; this will ensure that the soup will freeze or cool quickly. In addition, it ensures that it is easily stored and does not take up as much valuable space in the cold room.

To ensure that you are storing food appropriately within a commercial kitchen, it is advised to have a list of the appropriate ways to store specific products, for example: dairy, fruit and vegetables, dry ingredients, eggs, meat, fish and poultry. This ensures that there is minimal risk for food poisoning, food cools rapidly, uses minimal space in the storage areas, and increases shelf life of the product.